Henry Heinz was big into pickles before ketchup came along. James Kraft gave the world American cheese. (Ironically, he was Canadian.) Now, two companies that revamped how we eat will become one.
What's behind the curious food fad of mukbang, or live-streamed broadcasts of people eating endless amounts of food? The genre is so popular in South Korea that its stars pull in $10,000 a month.
Women who cooked the meals they saw prepared on television weighed more, on average, than those who simply watched, a study shows. The findings challenge the notion that home cooking is always best.
Heirloom peach trees, and an essay about them, turned one California farm into a landmark of local food. It's now the scene of another unconventional choice: a daughter's return to take the helm.
Our previous episode of Bar Towel Radio was a live recording of Goose Island’s Black Friday event at their brewpub in Chicago. And now we’re thrilled to release the second part of our “Live at Goose Island” series, with a live recording of the Goose Island Brewpub tour! The tour, recorded in November 2014, includes a visit to […]
We have different clocks in virtually every organ of our bodies. But living against the clock — eating late at night or working overnight — may set the stage for weight gain and chronic disease.
Produce growers often rely on workers who are in the U.S. illegally. Some farmers worry that if those workers gain legal status, they will leave agriculture. But some workers say they would stay.
Babies who ate the equivalent of about 4 heaping teaspoons of peanut butter weekly were about 80 percent less likely to develop a peanut allergy by their fifth birthday. So finds a landmark new study.
Melissa McSorley's job is to make food look good — and last — on camera. Sometimes that means cooking 800 Cubano sandwiches, other times it means scooping butter instead of ice cream.
In his new book, author Brian Abrams chronicles the drinking habits and debauchery of former presidents.
Jack White is a meticulous musician, so it's no surprise that his homemade guacamole has to be well crafted, like his music. And Peruvian chef Martin Morales thinks White has a pretty good recipe.
Government regulators have approved the first genetically modified apples, which don't turn brown when you cut them open. But planting these trees will be a gamble since consumers may not want them.
Juice and smoothies can be a convenient way to get more servings of fruits and vegetables. So what's the better gadget between a blender and juicer if you want to get more beneficial nutrients?
The government wants to make your chicken meat safer to handle. The USDA is proposing legal limits on the chicken parts that are contaminated with salmonella bacteria.
Wondering why your local Chipotle is no longer serving pork? It's because a big supplier was housing pigs in confined quarters. But there's debate about whether that's really worse for the animals.
New GMO potatoes don't bruise as easily, and, when fried, they have less of a potentially harmful chemical. Yet some big chip and french fry makers won't touch them because of the stigma of GMOs.
A guide to reaping the health benefits of curcumin, the ingredient found in this ancient spice that’s gaining new recognition for its proven anti-inflammatory and antioxidant properties.
Champagne and other booze flow freely on New Year's Eve. But if you want to wake to a new year without the side effects of alcohol, don't fret: Science offers some guidance.
On Jan. 1, all eggs sold in California will have to come from chickens living in more spacious digs. The rules have disrupted the egg industry, and pushed prices up at grocery stores in California.
Coca-Cola got a lot of attention in November when it announced it was going into the milk business. In fact, its extra-nutritious milk product was invented by some dairy farmers in Indiana.